Juice of 1 large lemon, plus additional lemon juice for seasoning
1 tablespoon pure maple syrup
¼ cup extra-virgin olive oil
½ teaspoon kosher salt
Freshly ground black pepper, to taste
1 bunch curly kale, stems discarded and leaves very finely chopped
1 large avocado, pitted and diced small
1 (15-ounce) can white beans (great northern, kidney, navy or cannellini), drained and rinsed
1/3 cup roasted and salted sunflower seeds
1/3 cup roasted and salted pumpkin seeds
1/3 cup hemp hearts
Add the lemon juice, maple syrup, olive oil and pepper to a large bowl. Whisk to combine. Add the remaining ingredients and stir to combine. Season to taste with additional salt, pepper and/or lemon juice.
Serve immediately.
(This is inspired by/a replica of the kale salad with avocado from Erewhon which I had last year and was quite tasty!)
Orange zest from 1 small orange, grated on a Microplane
1/2 teaspoon kosher salt
2 cups of any combination of the following:
dried blueberries
dried cranberries
dried sweet cherries
black currants or raisins
1. Adjust an oven rack to the middle position, then preheat the oven to 325ºF.
2. Melt the butter with the maple syrup in a medium saucepan over low heat.
3. Remove from the heat and add the vanilla.
4. Combine the oats, corn flakes, almonds, pumpkin seeds, walnuts, cinnamon, cardamom, zest, and salt in a large mixing bowl.
5. Add the melted maple-butter love to the granola-seed mixture and stir until everything is evenly coated.
6. Evenly spread the granola mixture onto a parchment paper-lined sheet pan and place it in the oven. Cook, uncovered, for 30 minutes, rotating the pan once after 15 minutes (do not stir!), until the granola is a toasty light brown color.
7. Remove from the oven and cool to room temperature.
8. Combine the dried fruit and the cooled granola in a large bowl and gently mix together.
3/4 cup red wine (red Zinfandel, merlot or cabernet)
3 large sprigs fresh oregano
3 sprigs fresh thyme
1 (28-ounce) can pureed tomatoes, undrained, preferably fire-roasted
2 teaspoons soy sauce
Kosher salt, to taste
Freshly ground black pepper, to taste
1/3 cup packed flat-leaf Italian parsley leaves, roughly chopped
1 (16-ounce) package of pasta (your choice)
Parmigiano-Reggiano cheese, not pre-grated, for serving
Add the lentils and stock to a small saucepan. Let simmer for 20-25 minutes until the lentils are cooked through. Strain and set aside.
Add the olive oil, onions, carrots and celery to a small pot and set over medium-high heat. Cook for approximately 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften and are lightly caramelized. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to soften, approximately 8 minutes.
Add the tomato paste, garlic, coriander and fennel. Stir, and cook for 2 minutes.
Add the wine to the pot and cook, stirring occasionally, until the liquid begins to thicken slightly, approximately 3 to 5 minutes.
Add the oregano and thyme followed by the tomatoes.
Continue cooking for 8 to 10 minutes. Add the cooked lentils, followed by the soy sauce. Continue cooking on the lowest setting while you cook the pasta.
Meanwhile, bring a small pot of water to a rolling boil, then add about 2 tablespoons of salt.
Add the pasta to the boiling water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”). Reserve 1 cup of pasta water.
Once done, drain without rinsing, then add the pasta to the ragu pot plus the additional 1 cup of reserved pasta water.
Stir and season to taste with salt and pepper.
Remove the thyme sprigs and bay leaves.
Stir in the parsley.
Serve in pasta bowls, topped with a sprinkling of Parmigiano-Reggiano and a drizzle of olive oil.
Chef Nathan Lyon 